Description
This moist and spiced Pumpkin Coffee Cake is perfect for fall mornings or any time you crave a cozy, flavorful treat. With a tender crumb enriched by pumpkin puree and warm spices, topped with a crumbly cinnamon streusel, this cake pairs wonderfully with your favorite coffee or tea.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1/2 cup Greek yogurt
Topping
- 1/2 cup all-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, cold
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F and grease a 9x9-inch baking pan with butter or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ground ginger, allspice, and ground cloves until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, melted butter, and Greek yogurt until smooth and well combined.
- Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined, being careful not to overmix to keep the cake tender.
- Transfer Batter: Pour the batter into the prepared 9x9-inch baking dish and spread evenly.
- Prepare Streusel Topping: In a small bowl, stir together the flour, brown sugar, and cinnamon. Cube the cold unsalted butter and use a pastry blender, two forks, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Top the Cake: Evenly sprinkle the streusel topping over the cake batter in the pan.
- Bake: Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached.
- Serve: Allow the cake to cool slightly, then serve warm or at room temperature. Enjoy your comforting pumpkin coffee cake!
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- If you don't have Greek yogurt, sour cream or plain yogurt can be used as a substitute.
- For a nuttier streusel, add chopped pecans or walnuts to the topping mixture.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices briefly in the microwave for a warm treat before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
